Seared Alaska Salmon with Green Olive Salsa Verde

Ingredients:

• 1/2 cup coarsely chopped parsley leaves
• 1/3 cup pitted Castelvetrano olives, coarsely chopped
• 2 tablespoons sliced chives
• 1 tablespoon minced shallot
• 2 teaspoons fresh lemon zest
• 1 garlic clove, minced
• 1/4 to 1/2 teaspoons red pepper flakes
• 3 1/2 tablespoons extra virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 2 small lemons, halved

• 4 (6-ounce) Popsie’s Wild Caught Alaska salmon portions

Directions:

Step 1: Prepare the salsa verde

1. Stir together parsley, olives, chives, shallot, zest, garlic, and red pepper flakes. Drizzle with 2 tablespoons olive oil tossing to coat. Season with salt and pepper to taste.

Step 2: Prepare salmon

1. Combine paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle and rub paprika mixture onto filets.
2. Heat a large heavy skillet over medium heat until hot; add remaining 1 1/2 tablespoons oil swirling to coat. Add fillets skin side up and cook until golden brown, about 4 minutes. Turn fillets over and cook until golden and just cooked through, about 3 to 4 minutes. Remove and let stand a few minutes. Cook lemon halves cut side down until charred, about 2 to 3 minutes.

Step 3: To serve

1. Arrange fillets on a serving dish. Spoon salsa verde on top of filets. Serve warm with charred lemons.